Preparation method of beef and watermelon paste

A technology for beef watermelon sauce and cooked beef, applied in food preparation, food science, application and other directions, can solve the problems of inconspicuous beef flavor, limitation of raw materials for production and processing of watermelon, etc., and achieves increased beef flavor, strong beef flavor, and reduced production cost. Effect

Active Publication Date: 2015-02-25
淮南白蓝企业集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there is no technology to combine the two substances of watermelon and beef, which has the following difficulties: ①The production and processing are severely limited by the watermelo

Method used

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  • Preparation method of beef and watermelon paste

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Example Embodiment

[0032] like figure 1 Shown, the preparation method of the beef watermelon sauce of the present invention a kind of preparation method of beef watermelon sauce, comprises following method:

[0033] Pretreatment of soybean raw materials: select small soybeans grown in the Jianghuai area, remove mildew, insects and serious defects, and rinse with a bubble cleaner to remove dust.

[0034] (1) Put 100 kg of clean pretreated soybeans into a cooking pot, steam them for 20 minutes, put them into a breading machine, and mix them with 50 kilograms of flour for breading.

[0035] (2) Take another 4 kg of flour and 0.3 kg of Aspergillus oryzae, mix them evenly, and mix them into the flour-coated soybeans, inoculate and mix the evenly mixed soybeans into 2-3 cm of the bamboo strip fermentation table, and then send them into the Indoor fermentation at room temperature of 30-35°C, after 10 hours, the temperature of the material rises, at this time, ventilate, and the temperature of the mate...

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Abstract

The invention discloses a preparation method of beef and watermelon paste. The method comprises the following steps: (1) mixing cooked soybeans with flour for coating the soybeans with the flour; (2) mixing flour with aspergillus, adding the mixture into the soybeans coated with the flour, and fermenting to obtain paste ying; (3) cutting a watermelon, taking pulp, adding table salt to the pulp, and storing in a sealing way to obtain pickled watermelon juice; (4) evenly mixing the obtained paste ying, the pickled watermelon juice, table salt, ginger, green Chinese onion and peanut kernels, then putting the mixture into a fermentation tank, and fermenting to obtain a maturely fermented paste body; (5) cutting fresh beef into blocks, and cooking to obtain cooked beef granules; (6) cutting the fresh beef into blocks, processing into meat paste, adding water, papain and flavor enzyme for hydrolysis; (7) putting the maturely fermented paste body, spices and salad oil into a pot at the same time, stir-frying over big fire, adding beef extract, the cooked beef granules and monosodium glutamate, and braising; (8) filling, sterilizing and detecting. The product prepared by the method is rich in paste fragrance, proper in degree of saltiness and rich in nutrition.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing beef and watermelon sauce. Background technique [0002] Melon is called "the king of midsummer", refreshing and quenching thirst, sweet and juicy. Substance is a kind of food rich in high nutrition, pure and safe to eat. The sugar content of pulp meat is generally 5-12%, including glucose, fructose and sucrose. Sweetness increases with the addition of sucrose later in ripening. The sugar, protein and trace amount of salt contained in watermelon can lower blood fat and soften blood vessels, and it is also effective in treating cardiovascular diseases, such as high blood pressure. [0003] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood l...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/311A23L1/314A23L1/318A23L27/60A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23L13/10A23L13/40A23L13/70A23L27/60A23L11/50A23V2250/204
Inventor 刘同革余明清
Owner 淮南白蓝企业集团有限公司
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